Ingredients
Dough
- 2 cups whole wheat flour
- 1/3 cup water
- 3/4 cup plant-based butter
- 1/2 tsp salt
Filling
- 14 oz. silken tofu
- 2 Tbsp olive oil
- 1 Tbsp corn starch
- 1 tsp turmeric
- 1-1/2 Tbsp herbes de Provence
- 7 oz asparagus, cut in 1 inch pieces green onions, cut into rings
- 10 sun-dried tomatoes in oil, cut in small pieces
- 6 cherry tomatoes, cut in half
Instructions
DOUGH: Combine all ingredients and knead into a smooth dough. Let rest in fridge for 30 minutes.
FILLING: Stir fry green onions in 1/2 tbsp olive oil for about 2 minutes. Cook asparagus for 3 minutes. Mix silken tofu, olive oil, corn starch, turmeric and herbs until a creamy mixture forms. Add green onions and sun-dried tomatoes.
Divide dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough into the bottom and sides of muffin cups. Fill with the filling mixture. Top with cherry tomatoes and asparagus. Bake for 30-35 minutes at 350°.
About this recipe
Recipe courtesy of Greens N Grains, Egg Harbor
